It looks like you're enjoying The BBQ Brethren's Forums but haven't created an account yet. Why not take a minute to register for your own free account now? As a member you get free access to all of our forums and posts plus the ability to post your own messages, communicate directly with other members, and much more. Register now!

Already a member? Login at the top of this page to stop seeing this message.

Hi, I get my smoker to 250*, before I put my meats on. Sometimes the meatwill take longer than 4 hours to reach an internal temp of 140*. As longas my smoker is keeping temps above 225*, how long is it safe to stillkeep smoking the meat? If it takes 6-7 hrs to reach 140*, is it still okto eat, as long as I get the internal temp over 160*? Thanks, in advance for your time.BillDear Bill:Thank you for writing the USDA's Meat and Poultry Hotline.

As long as the smoker is at least 225 degrees F it is safe. The amountof time it takes for food to cook in a smoker can vary widely, and whenit is cold outside it can take longer to cook as well. The mostimportant thing is that you monitor the temperature of the smoker andthe internal temperature of the food you are cookng. If the smoker staysat 225 or higher, the food is safe to eat, no matter how long it takesto cook.

Sincerely,Meat and Poultry Hotline WebmasterTo speak to a Food Safety Specialist,call the Hotline at 1-888-674-6854e-mail: mphotline@fsis.usda.gov

Food safety information is also available 24/7, by going to "Ask Karen,"our automated virtual representative at www.askkaren.gov. You may typeyour food safety question directly into the automated virtualrepresentative feature.

This site is very old but has a massive amount of information on smoking and charcuterie. Recipes and techniques abound though this site. I consider it my most important resource apart from the BBQ Brethren.